| Comparison of aroma compound (2-acetyl-1-pyrroline) in leaves from pandan (Panadanus amaryllifolius) and Thai fragrant rice (Khao Dawk Mali-105) [grain]. V Laksanalamai, S Ilangantileke | 122 | 1993 |
| Recovery of antioxidants from grape seeds and its application in fried food. B Vayupharp, V Laksanalamai | 42 | 2012 |
| Antioxidant properties and color stability of anthocyanin purified extracts from Thai waxy purple corn cob B Vayupharp, V Laksanalamai Journal of Food and Nutrition Research 3 (10), 629-636, 2015 | 23 | 2015 |
| A method for reducing rancidity in germinated brown rice flour N Loikeao, B Vayupharp, V Laksanalamai Journal of Current Science and Technology 4 (2), 123-131, 2014 | 2 | 2014 |
| Raw goat milk qualities from Thai muslim farms in Ayuthaya province, Thailand, a field study V Laksanalamai, S Fisseha วารสาร วิทยาศาสตร์ เกษตร และ การ จัดการ Journal of Agricultural Science and …, 2020 | | 2020 |
| Journal of Food B Vayupharp, V Laksanalamai | | 2012 |
| RANGSIT JOURNAL OF ARTS AND SCIENCES (RJAS) N Loikeao, B Vayupharp, V Laksanalamai | | 2011 |
| Physical and chemical changes of used edible oil for different fried food products B Vayuparp, V Laksanalamai, C Iamchuen, S Sutjarit, ... Warasan Ahan, 2008 | | 2008 |
| Study of the physical and chemical properties and compositions of fatty acid in passion fruit seed oil B Vayuparp, V Laksanalamai, P Pongpilaipurk, S Sum-Im Warasan Ahan, 2005 | | 2005 |
| Benjaruk. v@ rsu. ac. th 2 varaporn@ rsu. ac. th Faculty of Food Technology Rangsit University N Loikeao, B Vayupharp, V Laksanalamai | | |
